1 (1lb) loaf of ciabatta bread (or 8 slice country bread)
1/4 cup olive oil
8 oz. Tallegio cheese or brie, sliced
2 large peaches pitted and cut into 1/4 inch wedges
1/4 jar Peach + Mint jam
Pinch salt & pepper
3 oz. arugula or baby spinach
Preheat the Panini pan. Cut the ciabatta loaf into 8 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush bread on both sides with olive oil and place the bottom-half of the bread slices in the Panini pan in a single layer. Heat until golden, about 3 to 4 minutes. Continue with remaining top slices of bread.
While the top slices of bread are in the pan, begin forming the sandwiches. Divide the cheese among the warm bread; cover the cheese with the slices of peaches. Put a thin coat of Peach + Mint Jam on the peaches, sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of bread over the arugula and return the finished sandwich to the Panini pan. Cut the sandwiches in half and serve immediately.
8 slices Rustic Sourdough Bread
1 pound Roasted Turkey5-6 tablespoons butter at room temperature
1/2 pound Goat Cheese, thickly sliced¼ jar Sallie’s Blueberry Lemon + Thyme
Jam1 bunch of Arugula
Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with turkey, cheese slices and arugula. Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich. Press gently to slightly flatten. Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan. Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill pan, weigh down with another pan). Serve immediately.
8 slices Rustic Sourdough Bread
1 pound Deli Ham
5-6 tablespoons butter at room temperature
1/2 pound Brie Cheese, thickly slice
¼ jar Sallie’s Greatest Strawberry + Basil Jam
1 bag Baby Spinach
Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with ham, brie slices and baby spinach. Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich. Press gently to slightly flatten. Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan. Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill pan, weigh down with another pan). Serve immediately.
